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Hi All,
Something thats bothered me about the most basic instructions in defining your grind is the maxim 25-30 mls in 25-30 seconds.
Seems pretty straight forward right? But, reading through various threads on various sites, including this one, right down to the instructions that accompanied my GPP, Ive noticed a startling inconsistency and, well frankly, bad science.
The received knowledge here appears to be this:
1. Lift the lever, pour 25-30 mls (including the crema).
2. Adjust the grind until it pours in approx 25 seconds.
3. Time future shots by stopping at the very first sign of blonding.
Wheres the argument then?
Well, to start with when does this shot start? Some insist as soon as you lift the lever. Others, when the "pour" begins after pre-infusion.
Theres no room for debate. On the Giotto, were talking a difference of 6-7 seconds. Ample time to ruin a shot. It certainly matters.
Next we ask: how do measure 25mls - does that include the crema?
The stock answer on that is "yes." But from any empirical standpoint, thats not going to cut it, no matter who taught it to you in the first place. Its bad science. Its even bad economics. Sorry.
Measuring to the point of crema will always be wrong. When your beans are fresh (even moreso for some roasts) you will end up grinding too coarse. And/or as the beans age, you will end up with an over-extracted pour. On top of that as the crema settles, your espresso proper may end up as little as 12 mls of extract.
In fact, its hard to think of an instance where measuring the crema point could go right for you.
So its my contention that the policy should be this:
1. Time the pour from the sight of the first drop of extract.
2. Measure under the crema.
Whether 25mls in 25 seconds remains the yardstick is another matter, but I would contend it is.
Finally, the issue of how to recognize blonding.
Im going to call shenanigans on this one too. I cant for the life of me pick whats supposed to be blonding with any consistency. Heck with some beans it looks blond from the first drop. If I relied on that to stop every shot, Id be a nervous wreck.
Over to you.
Lance
Something thats bothered me about the most basic instructions in defining your grind is the maxim 25-30 mls in 25-30 seconds.
Seems pretty straight forward right? But, reading through various threads on various sites, including this one, right down to the instructions that accompanied my GPP, Ive noticed a startling inconsistency and, well frankly, bad science.
The received knowledge here appears to be this:
1. Lift the lever, pour 25-30 mls (including the crema).
2. Adjust the grind until it pours in approx 25 seconds.
3. Time future shots by stopping at the very first sign of blonding.
Wheres the argument then?
Well, to start with when does this shot start? Some insist as soon as you lift the lever. Others, when the "pour" begins after pre-infusion.
Theres no room for debate. On the Giotto, were talking a difference of 6-7 seconds. Ample time to ruin a shot. It certainly matters.
Next we ask: how do measure 25mls - does that include the crema?
The stock answer on that is "yes." But from any empirical standpoint, thats not going to cut it, no matter who taught it to you in the first place. Its bad science. Its even bad economics. Sorry.
Measuring to the point of crema will always be wrong. When your beans are fresh (even moreso for some roasts) you will end up grinding too coarse. And/or as the beans age, you will end up with an over-extracted pour. On top of that as the crema settles, your espresso proper may end up as little as 12 mls of extract.
In fact, its hard to think of an instance where measuring the crema point could go right for you.
So its my contention that the policy should be this:
1. Time the pour from the sight of the first drop of extract.
2. Measure under the crema.
Whether 25mls in 25 seconds remains the yardstick is another matter, but I would contend it is.
Finally, the issue of how to recognize blonding.
Im going to call shenanigans on this one too. I cant for the life of me pick whats supposed to be blonding with any consistency. Heck with some beans it looks blond from the first drop. If I relied on that to stop every shot, Id be a nervous wreck.
Over to you.
Lance
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